Crème brûlée, meaning “burnt cream” in French, is a dessert with a long and somewhat debated history. While it’s widely associated with French cuisine, the roots of this creamy, caramel-topped treat stretch across Europe. Some food historians trace its earliest mention back to 1691 in a French cookbook by François Massialot, a chef who served nobility, including King Louis XIV. In his version, the custard was broiled with a hot iron to form the signature sugar crust — a technique still used today with modern kitchen torches.

But France isn’t the only country that lays claim to this rich dessert. Over in England, a similar dish called “Trinity Cream” was served at Trinity College, Cambridge, where they famously branded the college crest into the sugar topping using a hot iron. And in Spain, “Crema Catalana,” often flavored with citrus zest and cinnamon, shares many similarities with crème brûlée, though it’s typically made with milk instead of cream.

Despite its international origins, what unites all versions is the contrast of textures — a smooth, velvety custard beneath a crackly, caramelized sugar shell. It’s elegant yet simple, and it has stood the test of time for good reason. At Wise Guys BBQ, we took this old-world classic and gave it a modern BBQ spin — gently smoked with pecan wood and spiked with bourbon to bring out warm, nutty notes that complement the custard beautifully. It’s a nod to tradition with a bold twist that dessert lovers won’t forget.